Mousse De Foie De Volaille - Chicken Liver Mousse

1. 1

   ["Put the chicken liver, shallots, salt and pepper in a food processor or blender, and whizz this until it is very finely chopped.", "Add the 2 eggs. Blend this in to further smooth everything.", "Once the mixture is nicely blended, add the very hot to boiling milk, and mix this on a low speed. The mousse will become a light color.", "Add now the allspice and the Port, and blend this in nicely.", "Divide this mixture into 6 ramekins. Put the ramekins in a pan to which you add 1/2"" or so of water, and put this into a preheated 400F oven for about one half hour.", "You know it's done when it is firm, like a cooked cake.", "You can serve this cold as a pate, but also warm on grilled, thin white toast upon which you have spread an onion marmalade.", "The yield is difficult to talk about, because some people will eat the content of the ramekin, whereas others are happy with just a few slices!"]

* Per serving · 4 servings · Values may vary.

No additional tips available.